Preparation time: 6 hours
Cooking time 2 hours
Ingredients needed to make Peking Duck:
- 1 whole duck, 5 lb
- 2 tbsp honey
- ½ cup hoisin sauce
- 1 tbsp white vinegar
- 2 tbsp dry sherry
- 10 scallions
- 3 tbsp cornstarch
- 2 tsp sesame oil
- Chinese pancakes, for serving
Cooking instructions for Peking Duck:
- Chop the wings of the duck off from their 2nd joint and trim off any excess fat.
- Peel off the skin, wash and pat dry with a kitchen towel.
- Pierce the duck with a chopstick under the skin, through the neck and along the wings so ist pokes slightly from the second joint.
- Pierce the 2nd chopstick similarly along the other wing so that both of them stick out straight.
- Truss the middle of the duck with a string to hold it and make it hang.
- Empty 6 cups of water into a wok and bring it to a boil.
- Add a splash of honey to it and stir them well together until they dissolve.
- Pour in the vinegar, followed immediately by the sherry and give it a nice stir to mix.
- Dissolve the cornstarch in small amount of water to make a slurry and whisk it into the wok.
- Once the sauce begins to bubble, plunge the duck into it, holding it by the string and bathe it with the sauce.
- Lift it up and dip it back again several times until the duck is uniformly moist and drenched with the liquid.
- Hang the duck in an airy, cool place, by the string, and place a bowl below it to collect the drippings.
- Leave the duck like that for about 4-6 hours or until the skin dries up.
- Fill a roasting pan with water until it stands a couple of inches from the base and place it on the lower rack of the oven.
- Grease the rack just above the pan with oil and warm up your oven to 350 degrees F.
- Cut off the string and remove the chopsticks from the duck.
- Place the bird on the greased rack with the breast side facing up and roast the meat for half an hour.
- Flip the duck over and roast further for 45 minutes.
- Return it back to the previous position and continue to bake the bird for another half an hour.
- Meanwhile, trim off the roots of the scallions and chop the green portion into a 3’’ bit; set aside.
- Remove the duck from oven and let it rest on the wire rack until cold enough to handle.
- Carve out thick slices and set aside.
- Whisk the hoisin sauce, 1 tbsp water and sesame oil together and rush it across the pancakes.
- Arrange some of the duck slices along the middle of each pancake and place 2 scallion sticks on their either side.
- Roll each of them into a cylinder and serve right away.
Image credit: Wikimedia Commons